MUSHROOM CURRY

• 1 small red cabbage and/or 1 head of cauliflower
• 1 or 2 red or green peppers
• 3-5 purple amethyst onions
• 1 big bag of spinach
• 2 jalapenos or other spicy peppers
• 6 portobellos
• 1 brown bag of shitakes
• 1 brown bag of buttons
• 1 medium knob of ginger
• 1 head of garlic
• 3 limes
• olive oil
• cashews
• raisins
• 1-2 mangos
• 2 cans of coconut milk
• 1 bag of brown rice
• curry powder

1. Rinse, drain, and soak brown rice overnight.
    
2. Boil water, add brown rice, turn heat to simmer, cover pot; the rice will take 45 minutes-1 hour to cook, about the time your curry will take to cook as well.
    
3. Boil water in another pot; add shredded cabbage or chopped cauliflower for about five-ten minutes to soften.
    
4. In the meantime, sautee onions, 1/2 garlic, 1/2 ginger, pepper, and 1 jalapenos in olive oil.
    
5. Drain cabbage / cauliflower. Combine cabbage / cauliflower with onions / garlic / ginger / pepper / jalapeno in a pot on medium-heat.
    
6. Add cubed portobellos mushrooms, shitakes, and sliced buttons. Stir. Squeeze limes into pot.
    
7. Add coconut milk and the rest of garlic, ginger, and the other jalapeno. Add curry powder to taste. Stir.
    
8. Add spinach leaves into the pot, stir, turn to simmer, cover.
    
9. Cook 15-30 minutes. Do not let pot boil. Let cook until rice is done. The longer the ingredients stew together over low heat, the tastier the curry will be. 
    
10. Serve over brown rice with crushed cashews, raisins, and mango slices on the side.   

Makes a big pot that can serve up to 7-10 hungry folks. Makes delicious leftovers for the next day.  

Special Thanks to Julia Onnie-Hey of Soul Full Nutrition for this recipe.